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Sue's Ultra-Light Pumpkin Chiffon Pie



Bake the pie shell or tart shells according to package instructions, then cool.
In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
Add pumpkin, brown sugar, spices and egg yolks.
Cook until mixture thickens, about 10 minutes.
Cool until mixture begins to set-about 20 minute.
Beat the egg whites, gradually adding the white sugar, until stiff.
With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
Pile into pie crust or tart shells.
Serve with whipped cream or Cool Whip.